KR20180045648A - Composition for reducing mycotoxin production and removal method for mycotoxin production using the same - Google Patents

Abstract

The present invention relates to a composition for reducing mycotoxin from fruit and vegetable juice which contains sodium bicarbonate as an active ingredient. More specifically, by confirming that sodium bicarbonate used as a food additive has been shown to effectively reduce patulin, which is a mycotoxin found in damaged fruit and juice obtained by juicing the same, the present invention provides a composition which contains sodium bicarbonate as an active ingredient during a production process of fruit and vegetable juice to effectively remove mycotoxin.

Description

TECHNICAL FIELD The present invention relates to a composition for reducing mycotoxins and a method for removing mycotoxins using the composition.

The present invention relates to a composition for reducing mycotoxins and a method for removing mycotoxins using the composition.

Patulin, one of the fungal toxins, the secondary metabolite of fungi, is a member of the genus Penicillium ( P. expansum , P. patulum ) and Aspergillus ( Asp. Clavatus, etc.) and Byssochlamys fungi, which are found in fruits and some vegetables damaged by injuries such as pears, grapes, strawberries, and apples, and are often found in apple juice, which is an apple processed product.

Since the patulin toxin causes DNA damage and neurotoxicity and has serious effects on the gastrointestinal tract, patulin detection standards for apple juice and other apple products in Korea, Japan, CODEX and EU are limited to 50 μg / kg or less And various studies are being conducted to reduce patulin such as UV irradiation in the world, but there is a problem in that UV irradiation is practically difficult to apply to a fruit juice manufacturing process in terms of cost.

Sodium bicarbonate or sodium hydrogen carbonate is called baking soda and is mainly used as a food acidity modifier and swelling agent. Toxicity of sodium bicarbonate is about 4.3 g per day (LD50) Because it is similar to 4g of salt, FAO / WHO food additive expert committee does not set the allowable daily intake.

In addition, there has been no research to date that confirms the effect of sodium hydrogen carbonate inhibiting the production of patulin toxin, although studies using patulin-producing fungi have been conducted, but studies confirming reduction through patulin toxin itself have not been reported.

Korean Patent Publication No. 2002-0074632 (published on October 4, 2002)

The present invention relates to a method for effectively removing a fungus toxin from a food contaminated with a fungal toxin harmful to human body, and a method for removing a fungus toxin using the composition.

The present invention provides a composition for reducing mycotoxins which contains sodium hydrogencarbonate as an active ingredient and removes mycotoxins from iridescent drinks.

The present invention also relates to a method for producing fruit juice, comprising the steps of: Adding sodium bicarbonate at a concentration of 1 to 10% to the juice and reacting for 2 to 24 hours; Filtering the juice reacted with the sodium bicarbonate; Mixing the filtered juice with ethyl acetate to separate the layers; And collecting only the upper layer excluding the lower layer portion containing the fungal toxin from the separated juice of the layer.

According to the present invention, it has been confirmed that sodium bicarbonate used as a food additive effectively reduces fungal toxin poultine found in fruit and fruit juice drink with juice, and therefore, sodium hydrogen carbonate is used as an active ingredient To provide a composition that can effectively remove fungal toxins.

FIG. 1 is a schematic diagram showing a process of preparing a sample by reacting apple juice contaminated with patulin with 1, 5, and 10% sodium hydrogencarbonate for 12 hours.
Figure 2 is a calibration curve of 0, 50, 100, 300, 500 and 700 ng / ml patulin (PAT) standard solutions.
FIG. 3 shows the results of HPLC analysis showing the residual amount of patulin according to addition of 1, 5 and 10% sodium hydrogencarbonate.
FIG. 4 shows the results of confirming the residual amount of patulin in the apple juice to which 5% sodium hydrogencarbonate was added according to the reaction time.
FIG. 5 shows the results of comparing the parathion reduction activity of apple juice added with a pH 8.75 solution and 5% sodium bicarbonate.
FIG. 6 shows the result of confirming the residual amount of patulin after 3% activated carbon was added to apple juice contaminated with patulin and reacted for 1, 2, 4, and 6 hours.
FIG. 7 shows the result of adding 5% sodium hydrogencarbonate to apple juice contaminated with patulin together with 3% activated charcoal, reacting for 1, 2, 4, and 6 hours, and confirming the residual amount of patulin.
FIG. 8 shows the result of confirming the amount of residual ochratoxin after 5% sodium hydrogencarbonate was added to apple juice contaminated with ochratoxin and reacted for 1, 2, 4, and 6 hours.
FIG. 9 shows the results of confirming the reduction effect of sodium hydrogen carbonate in patulin-contaminated grape juice. As a result, 5% sodium hydrogencarbonate was added to grape juice and reacted for 1, 3, 6, and 12 hours, This is the result of confirming the residual amount.

The present invention can provide a composition for reducing mycotoxins which contains sodium bicarbonate as an active ingredient and which removes mycotoxins from iridescent drinks.

The fungal toxin may be selected from the group consisting of patulin and ocratoxin.

The fungus toxin reducing composition may include 1 to 10 parts by weight of sodium hydrogencarbonate based on 100 parts by weight of the total composition.

If the content of sodium hydrogencarbonate is less than the content of sodium hydrogencarbonate, there may be a problem of exceeding the allowable residual amount of patulin, and if it exceeds the content range, a sensory problem may occur in which the color and taste of the beverage drink change.

The fruit and vegetable beverage may be apple, grape, strawberry, pear, carrot, tomato, celery, or a mixture thereof.

Wherein the composition for reducing fungus toxin further comprises 1 to 5 parts by weight of activated carbon per 100 parts by weight of the total composition.

According to an embodiment of the present invention, patulin standard solution (100 μg / ml) is diluted to 10 μg / ml in the same manner as in FIG. 1, and then 200 μl is added to 20 ml of apple juice, 5, and 10% sodium hydrogencarbonate were added to the sample prepared above, and the mixture was reacted at 25 ° C and 150 rpm for 12 hours with stirring. Then, 5 ml of the filtrate was dissolved in acyl acetate As shown in FIG. 3, the recovery rate of patulin in the positive control group was 81.92%, while that of the apple juice after 1 hour, 5% and 10% by weight sodium hydrogencarbonate treatment was 12 hours Residual amounts of patulin were detected as 53.73 ng / ml, 14.73 ng / ml and 7.55 ng / ml, respectively.

From the above results, it was confirmed that the amount of patulin detected decreases effectively depending on the concentration of sodium bicarbonate.

According to another embodiment of the present invention, 5% sodium hydrogencarbonate was reacted with grape juice contaminated with 100 ng / ml patulin for 1, 3, 6 and 12 hours to measure the remaining amount of patulin. As a result, , And 0.90 ng / ml, respectively, in the control group, while in the control group, 84.70 ng / ml was detected in the control group, while in the experimental group treated for 1, 3, 6 and 12 hours, Lin was detected.

From the above results, it was confirmed that the residual amount of patulin was decreased depending on the reaction time of sodium bicarbonate, and it was confirmed that the patulin reduction effect by sodium hydrogencarbonate in apple juice as well as grape juice was confirmed.

The present invention also relates to a method for producing fruit juice, comprising the steps of: Adding sodium bicarbonate at a concentration of 1 to 10% to the juice and reacting for 2 to 24 hours; Filtering the juice reacted with the sodium bicarbonate; Mixing the filtered juice with ethyl acetate to separate the layers; And collecting only the upper layer excluding the lower layer portion containing the fungal toxin from the separated juice of the layer.

More specifically, when 1 to 10% by weight of sodium hydrogencarbonate is added to the above-mentioned juice and the reaction is performed for 2 to 24 hours at a time less than the treatment time of the sodium hydrogencarbonate, there is a problem that the residual amount of patulin is exceeded If the treatment time of the sodium hydrogencarbonate is exceeded, the problem of the apple juice may appear.

The method of removing mycotoxin may further include washing the fruits and vegetables with sodium bicarbonate before the step of obtaining the juice by juicing the fruit and vegetables.

In the method for removing the fungus toxin, 1 to 10% by weight of sodium hydrogencarbonate is added to the fruit juice, and in the step of reacting for 2 to 24 hours, 1 to 5% by weight of activated carbon may be further added to the juice, Can further be added with 3 wt% of activated carbon.

Ethyl acetate may be mixed with 200 parts by weight per 100 parts by weight of the filtered juice in the step of mixing the filtered juice with ethyl acetate to separate the layers.

According to another embodiment of the present invention, in order to shorten the reaction time of sodium bicarbonate, 5% sodium hydrogencarbonate and 3% activated carbon are applied to apple juice together for 1, 2, 4 and 6 hours, As shown in FIG. 6, when 5% sodium hydrogencarbonate was applied alone, the reduction effect was not observed in the test group reacted for 2 and 4 hours, and 34.28 ng / ml at 24 hours , The optimum reaction time was 6 hours considering the PAT tolerance criteria because no PAT was detected.

On the other hand, when sodium hydrogencarbonate and activated carbon were applied together and reacted for 2 hours and 4 hours, the patulin reduction difference between the reaction times was 39.27 ng / ml and 24.66 ng / ml, respectively, as shown in FIG. 7 And the optimal reaction time for patulin reduction was 4 hours.

The fungal toxin may be selected from the group consisting of patulin and ocratoxin.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Reference example  1> Sample Preparation

Clear apple juice was purchased from supermarkets and Patulin standard solution was purchased from Fluka. The acetonitrile, acetic acid, ethyl acetate, and methanol used for the experiments were purchased from Merk, Sigma and Fisher Chemicals and used as HPLC grades. Sodium carbonate and anhydrous sodium sulfate were purchased from OCI Company, Duksan (purity 99.0%).

< Reference example  2> Equipment used

For patulin quantitative analysis, ultimate 3000 HPLC with a UV detector from Thermo Scientific Inc. was analyzed and soluble solids content of apple juice was measured with a digital refractometer from Hanna Instruments. The pH was measured with a Thermo Scientific Orion Star A211 pH meter. The turbidity was measured at 600 nm with a Tecan Infinite 200 ELISA plate reader. The color difference was measured using a Konica Minolta CR-400/410 series.

< Example  1 > Sodium bicarbonate Patulin Abatement  Check the effect

1. By sodium bicarbonate concentration Patulin Abatement  Check the effect

1-1. Determine effective sodium bicarbonate treatment concentration

In the same manner as in FIG. 1, the patulin concentration was adjusted to 100 ng / ml by adding 200 μl to 20 ml of apple juice after diluting the patulin standard solution (100 μg / ml) to 10 μg / ml.

Sodium hydrogen carbonate (1, 5, and 10 wt%) was added to the sample prepared above, and the mixture was reacted at 25 ° C and 150 rpm for 12 hours with stirring.

The sample reacted with sodium bicarbonate was filtered, and 10 ml of ethyl acetate was added to 5 ml of the filtrate. The supernatant was separated by centrifugation at 25 ° C and 4500 rpm for 5 minutes (Nidhal et al., 2015).

The ethyl acetate layer obtained by repeating the above procedure three times was collected in a separatory funnel, and then 0.5% sodium carbonate solution 2 ml was added, and the mixture was vigorously shaken for 1 minute and then allowed to stand until the layer was separated.

The supernatant produced in the above procedure was transferred to another separatory funnel, and 3 ml of ethyl acetate was added and allowed to stand for one minute. The resulting supernatant was transferred to the ethyl acetate layer obtained above.

0.5 g of anhydrous sodium sulfate was added to the collected ethyl acetate layer, and the mixture was filtered through filter paper, and then 5 ml of ethyl acetate was added to the separating funnel and shaken. Then, the filtrate was collected by filtration.

The collected total extract was nitrogen-dried at 60 ° C, dissolved in 1 ml of acetic acid solution of pH 4, and filtered through a syringe filter of 0.2 μm pore size to prepare a sample for HPLC analysis (AOAC, 2000.02).

HPLC analysis was carried out on a Sunfire C18 (Waters, Ireland) (4.6 mm × 250 mm, 5 μm) column. The mobile phase solvent was 5% acetonitrile and the flow rate was 0.5 ml / min. Patients were randomly divided into two groups according to the following criteria: Patulin (50, 100, 300, 500 and 700 ng / ml) as in Figure 2 (AOAC, 2000.02) ml, and apple juice contaminated with patulin (100 ng / ml) was set as a positive control.

As a result, the recovery rate of patulin in the positive control group was 81.92% as shown in FIG. 3, while the residual amount of patulin in the apple juice after 1 hour, 5% and 10% , 14.73 ng / ml and 7.55 ng / ml, respectively.

From the above results, it was confirmed that the amount of patulin detected decreases effectively depending on the concentration of sodium bicarbonate.

1-2. Sensory evaluation by treatment concentration

As shown in the previous experiment results, the reduction effect of apple juice was less than 50 μg / kg, which is the detection limit of patulin, in 5 or 10 wt% sodium hydrogencarbonate treatment. Addition of excess sodium bicarbonate resulted in apple juice And a bitter taste is given to the sensory effect of the apple juice, so that the addition of 5 wt% sodium hydrogencarbonate can be proposed at an appropriate concentration.

In order to confirm the above proposal, soluble solids, pH, turbidity and color difference of apple juice added with 5% sodium hydrogencarbonate were confirmed.

As a result, as the amount of sodium hydrogencarbonate was increased, soluble solids content and pH were increased as shown in Table 1. In particular, pH was changed from acidic to basic by adding sodium hydrogencarbonate. The turbidity values of the treatments were maintained constant regardless of the amount of sodium hydrogencarbonate added, although the turbidity values of the treatments were increased compared to those of the positive control. The lightness (L), equatorial (a) and ecliptic (b) Respectively.

The addition of different amounts of sodium bicarbonate to apple juice soluble solids, pH, turbidity and Color difference  Confirm Addition amount Soluble solids pH
Turbidity
Color difference L a b Positive control group 15.00 ± 0.00 3.40 0.10 0.05 ± 0.00 36.5 ± 1.53 -0.25 ± 0.19 6.08 ± 1.33 One% 15.00 ± 0.00 7.34 ± 0.01 0.07 ± 0.00 34.81 ± 1.20 3.13 ± 0.06 10.95 ± 0.16 5% 17.20 ± 0.12 7.91 + 0.06 0.08 ± 0.00 35.69 ± 1.51 3.57 + - 0.62 10.65 ± 2.21 10% 19.07 ± 0.12 7.98 ± 0.00 0.08 ± 0.00 37.25 + 1.35 3.94 + - 0.15 11.3 ± 1.16

2. Sodium bicarbonate treatment time Patulin Abatement  Check the effect

2-1. Determine effective sodium bicarbonate treatment time

Sodium bicarbonate was added to the apple juice contaminated with patulin and the optimum time to reach the detection limit of 50 μg / kg or less was confirmed.

5% sodium hydrogencarbonate was applied to apple juice contaminated with patulin and reacted at 1, 2, 4, 6, 8, 12 and 24 hours intervals to confirm the amount of patulin remaining.

As a result, as shown in Fig. 4, the recovery rate of 85.24% in the positive control group in which apple juice was contaminated with patulin (100 ng / ml) was 57.42 ng / ml in the case of reacting for 1 hour, 43.98 42.26 ng / ml, 34.28 ng / ml, 28.13 ng / ml, and 14.73 ng / ml were detected in ng / ml, 4 hours, 6 hours, 8 hours and 12 hours respectively.

From the above results, it was confirmed that the effect of decreasing patulin was increased with the increase of reaction time. Particularly, it was confirmed that the residual amount of patulin in the 2-hour and 4-hour samples were similar to each other. Therefore, it was confirmed that the optimum reaction time for decreasing the patulin detection standard to 50 μg / kg or less was at least 2 hours, It has been confirmed that treatment for 6 hours or more is necessary for decreasing Tulrin.

2-2. Sensory evaluation by reaction time

Soluble solids, pH, turbidity and color difference of apple juice were investigated according to sodium hydrogen carbonate treatment time.

As a result, as shown in Table 2, there was no significant difference between the sodium hydrogencarbonate treatment groups, although the amount of the soluble solid sodium hydrogencarbonate treatment group was higher than that of the positive control group. In addition, pH and turbidity tended to be higher in the treatment groups than in the positive control groups, but no significant difference was observed between treatments, and the tendency was similar to the result of the soluble solid content measurement.

The color difference of apple juice was similar to that of control (L), equator (a) and eclipses (b).

The addition of different amounts of sodium bicarbonate to apple juice soluble solids, pH, turbidity and Color difference  Confirm Processing time
Soluble solids
pH
Turbidity
Color difference Brightness (L) Equatorial (a) The ecliptic (b) Positive control group 14.50 ± 0.06 3.89 ± 0.01 0.04 ± 0.00 36.5 ± 1.22 0.35 + 0.22 11.07 ± 2.03 1h 17.40 ± 0.20 8.90 + 0.07 0.07 ± 0.00 34.00 ± 1.06 2.55 + - 0.10 8.06 ± 1.16 2h 17.43 ± 0.15 8.72 ± 0.11 0.07 ± 0.00 33.84 ± 2.15 2.30 ± 0.24 8.09 ± 0.36 4h 17.40 + - 0.10 8.76 + 0.04 0.07 ± 0.00 33.45 ± 1.56 2.64 ± 0.67 7.92 ± 1.93 6h 17.47 ± 0.15 8.75 ± 0.00 0.07 ± 0.00 30.30 0.43 3.05 ± 0.20 7.25 + 0.49 8h 17.57 ± 0.06 8.76 ± 0.10 0.07 ± 0.00 32.77 ± 1.62 3.15 + 0.34 7.73 ± 0.37 12h 17.20 ± 0.12 7.91 + 0.06 0.08 ± 0.00 37.3 ± 1.51 -0.44 ± 0.62 6.4 ± 2.21 24h 18.17 ± 0.06 8.48 ± 0.15 0.07 ± 0.00 30.40 0.34 3.46 0.35 6.12 + - 0.46

3. pH conditions Patulin Abatement  Check the effect

Patulin is stable in acid solutions but can be hydrolyzed in alkaline solutions and is relatively stable in acidic conditions below pH 6 and in heat treatment at 100 ° C (KFDA, mycotoxin, 2010, p.

As the pH of the 5 wt% sodium hydrogencarbonate treated in the previous experiment was confirmed to be in the weak base condition of 8.75, it was confirmed that the effect of reducing the sodium pyrophosphate in sodium hydrogencarbonate was due to the alkali.

First, 10 ml of NaOH was added to the third distilled water to adjust the pH to 8.75. Then, patulin was added to adjust the pH to 100 ng / ml. After the reaction for 2, 6, 12 and 24 hours, Was compared with 5% sodium hydrogencarbonate treatment. In the NaOH treatment group, the positive control group was set as the sample to which patulin was added in the third distilled water.

As a result, as shown in FIG. 5, the recovery rate of patulin in the positive control group for NaOH treatment was 88.63%, and for NaOH treated at 2, 6, 12 and 24 hours, 71.55 ng / ml, 62.33 ng / ng / ml and 23.1 ng / ml of patulin were detected.

On the other hand, the recovery rate of patulin in the positive control group for the 5% sodium hydrogencarbonate treatment was 84.63%, but 43.77 ng / ml, 34.1 ng / ml and 14.73 ng / ml in the 5% sodium hydrogencarbonate treated for 2, ng / ml of parathrine was not detected in 24 hour reaction.

From the above results, it was confirmed that even in the solution of pH 8.75, the effect of reducing patulin was exhibited. However, it was confirmed that the activity was remarkably lower than that of the patulin reduction effect in apple juice added with 5% sodium hydrogencarbonate, , Sodium bicarbonate treatment can be applied as a method for effective patulin reduction.

< Example  2> Sodium bicarbonate and activated carbon Patulin Abatement effect  Confirm

From the results of the previous experiment, it was confirmed that the optimum reaction time for contaminated apple juice to be below 50 ppb (ng / ml) as the detection limit of patulin (PAT) after treatment with 5% sodium hydrogencarbonate was 6 hours.

Activated carbon is an adsorbent and has been reported as a substance to reduce fungal toxins such as Ochratoxin or Patulin. According to reports (Baham et al., 2007), 0.3% It has been suggested that the optimal condition to reduce patulin by minimizing the quality change of apple juice when reacted is as follows. As described above, after 0.3% of activated carbon is reacted with apple juice for 5 minutes, As a result of the measurement, it was reduced by 10%. On the other hand, when the amount of activated carbon was increased by 10 times, it was confirmed that the effect of patulin was reduced by 20%.

From the above results, 5% sodium bicarbonate and 3% activated carbon were applied to apple juice for 1, 2, 4 and 6 hours to reduce the reaction time for reducing patulin.

As a result, as shown in FIG. 6, the recovery rate of 87.24% was obtained in the positive control group in which only PAT was added to apple juice, and the PAT of 50.03 ng / ml, 39.27 ng / ml and 24.66 ng / And the reaction was not detected at 6 hours.

More specifically, when 5% sodium hydrogencarbonate was applied alone, there was no difference in reducing effect between the groups treated for 2 and 4 hours, and PAT was not detected at 24.24 and 34.28 ng / ml at 6 hours, The optimum reaction time was 6 hours considering the acceptance criteria.

On the other hand, when 5% sodium hydrogencarbonate and 3% activated carbon were applied together and reacted for 2 hours and 4 hours, PAT reduction was found to be 39.27 ng / ml and 24.66 ng / ml, respectively, And the optimum reaction time for PAT reduction was 4 hours.

In addition, since no patulin was detected at 6 hours of reaction, it was confirmed that when two substances were simultaneously applied to 5% sodium hydrogencarbonate alone, a great synergy effect was observed in the reduction of patulin.

< Example  3> Ocratoxin by sodium hydrogen carbonate ( Ochratoxin ; OTA) Abatement  Check the effect

As a result of the previous experiment, it was confirmed that when 5% sodium hydrogen carbonate was reacted with apple juice contaminated with patulin, it was confirmed that the effect of sodium hydrogencarbonate on the fungal toxins other than patulin was confirmed Respectively.

Ocratoxin (OTA) is detected in grape juices contaminated with mycotoxins produced by A. ochraceus, P. verrucosum, and P. carbonarius .

Thus, the concentration of ochratoxin in the grape juice was adjusted to 50 ng / ml, and then 5% sodium hydrogencarbonate was reacted for 1, 2, 4 and 6 hours to detect the residual amount of ochratoxin.

As a result, ochratoxin was not detected at all reaction times as shown in Fig.

From the above results, it was confirmed that ochratoxin reduction was observed even after 1 hour of 5% sodium hydrogencarbonate treatment.

< Example  4> in grape juice by sodium bicarbonate Patulin Abatement  Check the effect

Patulin is a fungal toxin found in apple juice, especially in apple juice, but it is often detected in pears, grapes, apricots, etc., in addition to apples, .

First, grape juice was contaminated with patulin, adjusted to 100 ng / ml, and 5% sodium hydrogencarbonate was reacted for 1, 3, 6 and 12 hours to measure the residual amount of patulin.

As shown in FIG. 9, in the control group, 84.70 ng / ml of patulin was detected, while 54.85 ng / ml, 33.72 ng / ml, 6.90 ng / ml and 0 ng / ml &lt; / RTI &gt;

From the above results, it was confirmed that the residual amount of patulin was decreased as the reaction time of sodium bicarbonate was increased, and it was confirmed that the patulin reduction effect by sodium hydrogencarbonate was observed not only in apple juice but also in grape juice.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (10)

A composition for reducing mycotoxins which contains sodium bicarbonate as an active ingredient and removes mycotoxins from beverages. The composition of claim 1, wherein the mycotoxin is selected from the group consisting of patulin and ocratoxin. The composition according to claim 1, wherein the composition comprises 1 to 10 parts by weight of sodium hydrogencarbonate per 100 parts by weight of the total composition. [Claim 2] The composition for reducing mycotoxins according to claim 1, wherein the iced drink comprises apple, grape, strawberry, pear, carrot, tomato, celery, or a mixture thereof. The composition according to claim 1, wherein the composition further comprises 1 to 5 parts by weight of activated carbon per 100 parts by weight of the total composition. A step of juicing fruits and vegetables to obtain juice;
Adding 1 to 10% by weight of sodium hydrogencarbonate to the juice and allowing the juice to react for 2 to 24 hours;
Filtering the juice reacted with the sodium bicarbonate;
Mixing the filtered juice with ethyl acetate to separate the layers; And
And collecting only the upper layer excluding the lower layer portion containing the fungal toxin from the separated juice of the layer. [Claim 7] The method of claim 6, further comprising washing the fruit and vegetables with sodium bicarbonate before fruit juice is squeezed and fruit juice is obtained. [Claim 6] The method according to claim 6, wherein 1 to 10% by weight of sodium hydrogencarbonate is added to the fruit juice and reacted for 2 to 24 hours. A method for removing mycotoxins which is characterized. [Claim 7] The method according to claim 6, wherein ethyl acetate is mixed with 200 parts by weight of 100 parts by weight of the filtered juice in the step of mixing the filtered juice with ethyl acetate to separate the layers. 7. The method of claim 6, wherein the fungal toxin is selected from the group consisting of patulin and ochratoxin.

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